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Garlic Herbed Potato Wedges

Prep Time

10 Minutes

Cook Time

45 Minutes

Effort

Pellets

Cherry

These spuds are tossed in a garlic, rosemary, and thyme mix, then roasted on the Traeger till golden brown. Serve them as a side dish or dip 'em in your sauce of choice.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 6 Large russet potatoes, cut into wedges

  • 3 Tablespoon olive oil

  • 6 Clove garlic, peeled and crushed

  • 1 Tablespoon fresh chopped rosemary

  • 1 Tablespoon fresh chopped thyme

  • sea salt and freshly cracked black pepper

Steps

  • 1

    When ready to cook, set Traeger temperature to 350° F and preheat, lid closed for 15 minutes.

    Grill350 ˚F

  • 2

    Line a large baking sheet with parchment paper. Place the potato wedges on the baking sheet, then drizzle over the olive oil, add garlic, sprinkle over rosemary and thyme, and season well with sea salt and freshly cracked black pepper. Toss everything to mix.

    Ingredients

    • 6 Large russet potatoes, cut into wedges

    • 3 Tablespoon olive oil

    • 6 Clove garlic, peeled and crushed

    • 1 Tablespoon fresh chopped rosemary

    • 1 Tablespoon fresh chopped thyme

    • As Needed sea salt and freshly cracked black pepper

  • 3

    Bake 40 to 45 minutes until potatoes are cooked through and golden brown. Enjoy!

    Grill350 ˚F

Cooking Notes

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